Tomato Methi Rice Recipe
Tomato Methi Rice Recipe is a power packed delicious rice dish. Methi or fenugreek leaves are a powerhouse of iron and Vitamin C. Since it is also rich in dietary fibres, it is beneficial for controlling the sugar level and cholesterol in the body. It uses mild spices making it a perfect kids lunch box recipe.
Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner.
If you like this recipe, you can also try other Rice recipes such as
10 M
20 M
30 M
4 Servings
Ingredients
- 4 cups Rice , cooked
- 1 Onion , thinly sliced
- 1 inch Ginger
- 4 cloves Garlic
- 3 Tomatoes , finely chopped
- 2 cups Methi Leaves (Fenugreek Leaves) , roughly chopped
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 tablespoons Ghee
- Salt , to taste
How to make Tomato Methi Rice Recipe
To begin making the Tomato Methi Rice Recipe, cook the rice to a fluffy consistency using an open pan or pressure cooker method and keep aside.
Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee.
Add the sliced onion and saute until it turns translucent.
Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan. Cook until the raw smell goes away.
Add the tomatoes and saute until the tomatoes are soft and well cooked
Add the red chilli, coriander and garam masala powder, and saute until the ghee separates out on the sides.
Add the chopped methi or fenugreek leaves, season with salt and mix well.
Cook the mixture until the fenugreek leaves are well cooked, and occasionally saute in between.
Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork.
Let it simmer for 2 minutes and switch off the flame. Serve hot.
Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
